Mojo de Ajo

Mojo de Ajo

6 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Bill Echols
Recipe by  Bill Echols

“'Mojo de Ajo' means 'garlic gravy' and this 'gravy' is a real treat. Mix with some pasta or brush it on grilled shrimp. The possibilities are endless.”

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Adjust Servings

Original recipe yields 3 cups



  1. Place the chipotles in a bowl and cover with very hot water. Allow to soak for 3 minutes; drain. Remove the stems and seeds from the peppers and discard. Cut the peppers into thin strips.
  2. Heat the oil in a large skillet over low heat. Cook the garlic in the oil until golden brown, 4 to 5 minutes. Stir in the peppers and the lime juice; simmer 5 minutes; season with the salt. Transfer the mixture to a bowl and allow to cool. Store in the refrigerator in an airtight container.

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Reviews (6)

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First of all, I did not follow recipe exactly. So I am rating this on my changes. I did not add chipotle chili peppers because Ive seen this recipe before and it didnt have them in the recipe and I wanted something I could use for anything. Kids dont like spicy. I used 2 cups of olive oil becauce I like to use the oil for pan frying. Used 1/2 cup lime juice and 1 tsp of salt. Dont waste your time chopping garlic, just keep them whole and put them in your baking dish with the salt and oil. Cook this in the oven at 325* for about an hour then added lime juice, put it back in the oven for another 25 mins or until golden brown. Slow cooking this is the key. I used potato masher to mash the garlic up. Possibilities are endless with this one. Use your imagination. I made plain spagetti noodle pasta and added this to it with some parmasan and extra salt. Sooo good. You can also make this with popcorn. I also heard this lasts forever as long as the garlic is covered in oil and its kept in the fridge, but I cant testify to that because we eat it too fast to know.



This was just SO delicious! I tossed it with grilled shrimp, zucchini, and red and green peppers. Next time, I'll add mushrooms. The chipotles gave it a wonderful smoky flavor, and the garlic was nice and sweet--not too strong at all (but you have to cook it on low; otherwise it could become bitter). Easy to make, as well. It's worth it to try to find the dried chipotles--canned ones in adobo wouldn't give you the same flavor.



Had this in Mexico, on fish - WOW!!! Soo happy I found this recipe. I cut it down to smaller proportions as we are just the two of us - but, we love garlic!

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Amount Per Serving (24 total)

  • Calories
  • 98 cal
  • 5%
  • Fat
  • 9.4 g
  • 14%
  • Carbs
  • 3.2 g
  • 1%
  • Protein
  • 0.6 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 50 mg
  • 2%

Based on a 2,000 calorie diet



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Caldo de Res (Mexican Beef Soup)


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Blackened Corn and Jicama Pico de Gallo